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Carol’s curry rice salad

I was in England last weekend…and I made the most of it! We all LOVE Carol’s food and I thought this time I would ask my lovely mother-in-law to share one of her secrets for my blog. This is a lovely curry rice salad that you can do at anytime of the year. It tastes delicious, it is easy to do, and it is really original (check out the list of ingredients!). We had it with a lot of other salads and it was just perfect. Originally, Carol’s mum (my husband’s “Nana”, as they would affectionately call her) did this recipe. She is unfortunately not with us anymore but she still is in our hearts and this is a very nice way to remember her. I hope you enjoy this recipe!

Serves 10 (little tip : if you have leftovers, it can be put in the freezer for at least 2 months)

Ingredients:

500 g brown rice (because it’s got more flavour!)

3 big onions, finely chopped

9 tsp curry powder

6 tbsp olive oil + a little bit for frying

3 tbsp (cider or apple) vinegar

3 large apples, diced

1 red pepper, finely chopped

9 tsp mango chutney

9 tbsp raisins

80 g flaked almonds

Method :

1. Cook the rice for about 25 minutes until cooked. In the meantime, fry the onions (on medium heat so it doesn’t burn!) with a bit of olive oil until soft and transparent and then add the curry powder. Mix the onions and the rice together.

2. In a big salad bowl, mix the remaining olive oil and the vinegar, like you would do for a traditional salad sauce. Put the onion and rice in the salad bowl and mix all together. Leave it on the side to cool.

3. When the rice is completely cold, add all the remaining ingredients.